CA1275849C - Process for producing edible plastic fat products - Google Patents
Process for producing edible plastic fat productsInfo
- Publication number
- CA1275849C CA1275849C CA000467665A CA467665A CA1275849C CA 1275849 C CA1275849 C CA 1275849C CA 000467665 A CA000467665 A CA 000467665A CA 467665 A CA467665 A CA 467665A CA 1275849 C CA1275849 C CA 1275849C
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- Prior art keywords
- product
- treatment
- pressurizing
- sample
- oils
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
- A23D7/05—Working-up characterised by essential cooling
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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Abstract
Abstract PROCESS FOR PRODUCING EDIBLE PLASTIC FAT PRODUCTS
The invention provides a process for producing edible plastic fat products such as margarine and shortenings which comprises crystallizing with cooling a starting material made of fats and/or oils with or without other ingredients and subjecting the resulting product to a pressurizing treat-ment. The pressurizing treatment is preferably carried out at 10 to 45°C at a pressure of 5 kg/cm2 G or more. The resulting products have excellent characteristic qualities of appearance, melting properties, spreadability, etc.
The invention provides a process for producing edible plastic fat products such as margarine and shortenings which comprises crystallizing with cooling a starting material made of fats and/or oils with or without other ingredients and subjecting the resulting product to a pressurizing treat-ment. The pressurizing treatment is preferably carried out at 10 to 45°C at a pressure of 5 kg/cm2 G or more. The resulting products have excellent characteristic qualities of appearance, melting properties, spreadability, etc.
Description
~7~
The present in~ention relates to a process for producing edible plastic fat products such as margarine, shortenings and the like.
In general, edible plastic fat products (hereinafter sometimes merely referred to as fat products) are produced by subjecting starting fats and oils or starting emulsified materials such as emulsions of fats and oils and other ingredients to a plasticizing treatment such as cooling, crystallizing and kneading and, if necessary, subjecting the resulting plasticized products to a kind of aging or curing treatment, i.e. so-called "tempering"~ Usually, tempering is carried out by filling containers such as cartons or cans with a fat product from a plasticizing treatment and maintaining them at a temperature somewhat lower than the melting point of the product for 1 to 3 days. It is well known that tempering improves the characteristic properties o~ a fat product such as its appearance, e.g. its "texture" and "gloss", its melting properties in the moukh and its spreadability and remarkably increases its whipping ability in comparison with those properties of the product before subjecting the product to tempering. In particular, tempering is necessary ~or the production of a fat product used for butter cream and baked cakes such as butter cakes, cookies, etc. because a good whipping ability is an essential property for such a product.
However, conventional tempering involves such problems that batch-wise operation is required and each operation takes a long time because, as described above, it is carried by filling a container with the plasticized fat product. In addition, when the tempering temperature is too high or the tempering time is .b Vl~Y
~2~ g too lon~, so-called oil-off results, i.e. liquid oil in the Eat product separates out during storage after tempering.
The present inventors have carried out extensive studies for ways of solving these problems of the conven-tional processes for producing fat products. As a result, it has been found that, when a pressurizing treatment is carried out in addition to crystallizing with cooling and kneading of the plasticizing treatment or instead of the kneading after the crystallizing with cooling of the plas~
ticizing treatment, a product having excellent quality can be efficiently obtained wherein the characteristic proper-ties of appearance such as "texture" and "gloss", melting properties in the mouth, spreadability and, Eurther, whipping ability are improved and oil-o~f is prevented.
Such a product can be obtained even without tempering during the production Oe not only a fat product which previously required no tempering but also a product which hitherto re~uired tempering.
~he main object of the present invention is to solve the above problems in conventional tempering to provide a novel process for producing fat products having excellent quality. That is, the main object of the present invention is to provide a novel process for tempering fat products.
.~, .~..%~
According to the present invention, there is pro-vided a process for producin~ edible plastic fat products which comprises crystallizing with cooling a starting material made of fats and/or oils with or without other ingredients and subjecting the resulting product to a pressurizing treatment.
The term "edible plastic fat product" or "fat pro-duct" as used herein means known products such as plastic foods made of fats and oils or plastic materials made of fats and oils used for producing various foods containing crystal-lized fats and oils which are obtained by subjecting starting materials made of fats and oils with or without other ingred-ients to plasticizing treatments, and include margarine, short-enings, lard, edible refined processed fats and oils, etc.
In a preferred embodiment, the present invention is directed to a process for aging an unaerated edible plastic fat product which comprises subjecting a fat product which h~s already been processed to its desired degree of crystallization to a pressuriziny treatment without substantial mechanical agitation of the product and without substantial change of degree o~ crystallization of the product at a temperature of 10 to 45C and a pressure of 5 kg/cm2G or more, provided that the temperature is 4 to 19C
below the melting point of the product.
In the process of the present invention, the nature of the starting materials made of fats and oils with or with-out other ingredients is not specifically limited and various fats and oils and other ingredients commonly used for these kinds of fat products can be used. The amount and proportion thereof can be suitably chosen according to the particular desired product.
~ 3 -~7~
For example, fats and oils used as the starting materials, may be animal fats and oils such as fish oils, whale oil, lard and tallow; vegetable fats and oils such as soybean oil, cottonseed oil, corn oil, rice oil, rapeseed oil, palm oil, palm kernel oil, safflower oil, sunflower oil, kokum butter, Borneo tallow, shea butter and sal fat; and derivatives of these fats and oils such as hydrogenated, transesterified, enzymatic treated or fractionated derivatives thereof. These - 3~ -~2~
fats and oils can be used alone or in co~bination. When two or more fats and oils are used, the proportions thereof may be suitably chosen according to the particular properties desired such as the melting point of the desired product.
Examples of other ingredients include various emulsifiers such as lecithin, mon~glycerides, diglycerides, polyglycerides, sorbitol fatty acid esters, propylene glycol fatty acid esters and sugar fatty acid esters and further include, in the case of margarine, water, fermented milk, salt, various sweetening agents, flavors, seasonings, colorants, vitamins, antioxidants, preservatives, stabilizers, etc. Usually, in the case of margarine, an aqueous material such as water or fermented milk can be used in an amount of up to about 50% by weight and an emulsifier can be adcled in an amount of up to about 10~ by weight basec~ on the total weight of the product and, in the case of a shortenincJ, an emulsifier can be optionally added in an amount of up to abouk 10~ by weight based on the total weicJht o~ the product.
In the process of the present invention, the desired edible plastic fat product is produced by admixing and, if necessary, emulsifying the above various fats and oils with or without other ingredients by a conventional technique and, either (1) crystallizing with cooling and, immediately after the crystallizing step, subjecting the resulting material to a pressurizing treatment, or (2) crystallizing with cooling, kneading and, during or after the kneading step, subjecting the material to a pressurizing treatment.
7~
Crystallization with cooling can be carried out by using various apparatus and conditions commonly employed in the production of this kind of product. For example, the fats and oils with or without other inyredients admixed therein and, if necessary, emulsified according to a conventional technique are passed through a concentric-tube heat exchanger equipped with surface scraping blades (e.g. a Votator*, Kombinator*, Perfector*, Onrator*, etc. Unit A). Kneading can be also carried out by using various apparatuses and conditions commonly employed. For example, after crystall zing with cooling, the resulting material is passed through a kneader (e.g. a Votator*, Kombinator*, Perfector*, etc. Unit B). Conditions for crystallization with cooling and kneading are suitably chosen according to the varieties and properties o the starting materials and the properties of the desired product.
Incidentally, as is clear Erom the above description, kneading .is not necessarily re~uired in the process of the present invention because the same eEfect can be obtained during the pressurizing treatment.
The pressurizing treatment in the process o the present invention is carried out by maintaining the product at a suitable temperature and pressure or a suitable period of time either immediately after the crystallizing step or during or after the kneading step. If the pressure applied is higher, the effect on the improvement of the characteristic properties of appearance, the melting properties in the mouth and the spreadability as well as on the increase of the whipping ability are developed within a shorter period of time. The period to be required for the pressurizing * Trademark 5 treatment varies according to the pressure and the temperature employed. However~ when the treatment is carried out at a deEined temperature and pressure, the effect obtained by the treatment firstly increases with the elapse of time and, after the elapse oE a certain period of time, the characteristic properties of the product are no longer improved. In practice, it is preEerable to choose -the pressure and period so that the treatment can be carried out in an on-line operation. As described abo~e, when the pressure applied is higher, the effect o~ the treatment is obtained within a shorter period of time. In practice, the upper limit o~ the pressure applied is that which is ~easible ~or a particular apparatus to be employed. Thus, in general, although the conditions of the pressurizin~ treatment can be varied depending upon the starting material used and the desired product, it is preEerable to carry out the treatment at a temperatuxe o~ 10 to ~5C and a pressure of 5 k~/cm G or more ~rorn the practical viewpoint. The con-ditions oE the pressurizing treatment itselE are not limited.
~lowever, it i'3 preEerable to provide a pressurizing æone con-trolled to the above temperature ancl pressure conditions justbehind a heat exchanger or a kneader so that the resulting material is immediately pressurized in a continuous operation.
The pressurizing means used for this purpose may be, for ex-ample, a temperature controllable Mohono* pump, screw pump, pressurized extruder such as a twin screw extruder or the like.
The Eat product thus produced is packed into containers and wrapped up according to the known methods to provide the end product.
Thus, although the precise reason is not clear, the * Trademark 6 characteris-tic properties of appearance such as "tex~ure" and "gloss", the meltiny properties in the mouth and the spreadability of the resulting fat product are significantly improved and the whipping ability thereof is also increased by effecting a pressurizing treatment according to the present invention to provide a ~at product of excellent quality. In addition, according to the present invention, the product thus obtained can be ~sed over a temperature range significantly wider than that of the product obtained by a conventional process and therefore, even if the product is repeatedly taken into and out of a refrigerator, the quality and properties thereof hardly vary. Further, even in the case of a product which hitherto required tempering, the conventional batch~wise tempering operation which takes a long time can be replaced by a continuous operation which takes only a short time. Further-mor~, it is possible to control the temperature precisely and therefore oil-off can be prevented as much as possible.
The ollowing Examples further illustrate the present invention in detail but are not to be construed to limit th~
scope thereoE. In the Examples, all "parts" are by weight unless otherwise stated. The whipping ability test was carried out ~y adjusting each of the resulting fat products and a syrup to 20C, admixing 40 g of the syrup with 100 g of the fat product, stirring the resulting mixture in a ~ertical mixer equipped with a HCBART* mixer (~lobart Corporation, U.S.A., Model N-501 and measuring the specific volume of the mixture after stirring for 10, 15 and 20 minutes. The whipping ability (hereinafter referred to as the COV~) is expressed as 100 times the value of the air vol~me (ml) incorp~rated into 1 g of the fat product. A product having * Trade Mark - 7 -.~
sufficient whipping ability shows 200 or more of C.V. valueafter 20 minutes in this test. The characteristic properties of appearance, the melting properties in the mouth, the spreadability, etc. were organoloptically estimated.
Examele 1 A starting material of fats and oils (B2.9 parts) composed of lard (1~ %J, hardened cottonseed oil ~10 %, iodine value (I.V.): 77, m.p.: 31C) and hardened fish oil (80 ~, I.V.: 82, m.p.: 30C), water (16.8 parts) and emulsifiers [0.3 part (monoglyceride (0.2 part) and lecithin (0.1 part))] were mixed and emulsified according to a standard method. The resulting emulsion was passed through a concentric-tube heat exchanger equipped with surface scraping blades at the 1Ow rate of 50 kg/hour to cool and crystallize the material. The material was further passed through a kneader to e~fect plasticizing treatment to obtain margarine to be used for both butter cream and spreading on bread. The tempreature~ at the inlet and the outlet of the heat exchanger were 50C and 12C, respectively. The tempetature at the outlet o~ the kneader was 19C. The melting point of the margarine thus obtained was 31Co The margarine was further subjected to each one of the following treatments and C.V. value and organoleptical estimation of characteristic properties of a sample of the product from each treatment were conducted.
Sample 1-1: Margarine without any treatment.
Sample 1~2: Margarine treated by filling in cartons and holding at 25C for 30 hours (conventional tempering).
Sample 1-3: Margarine treated by pressurizing with a piston in a cylinder at 25C, 3 kg/cm2 G for 25 hours (pressurizing treatment).
Sample 1-4: Margarine treted by pressurizing at 20C, 5 kg/cm G for 10 hours according to the same manner as in Sample 1-3 tpressurizing treatment).
Sample 1-5: Margarine treated by pressurizing at 20C, 10 kg/cm G for 10 hours according to the same manner as in S~mple 1-3 ~pressurizing treatment).
Sample 1-6: Margarine treated by pressurizing at 25C, 10 kg/cm2 G for 5 minutes (pressurizing treatment).
Sample 1-7: Margarine treated by pressurizing at 25C, 20 kg/cm G for 3 minutes (pressuri~ing treatment).
C.V. values of these samples are shown in Table 1.
Table 1 Samples After After After 10 min. 15 mln. 20 min.
1~3 160 187 217 1-~ 145 170 208 _ _ ~ ., _ . ....... , .. , _ As is seen from Table 1, the sampl~ treated by pressurizing treatment even for a short period of time according to the present invention has excellent whipping ability comparable to that of the sample treated only by conventional tempering (1-2). Particularly, th~ sample ~75~
treated at a higher pressure (1-5 to 1-7) shows excellent whipping ability in spite of the very short treating time.
As the result of an organoleptic test, it was found that the samples except Sample 1-1 satisfied ail the characteristic properties. Particularly, characteristic properties in appearance, melting properties in the mouth and spreadability of Samples 1-5 to 1-7 were extremely superior to those of Sample 1-2 treated by a conventional tempering. Further, even taking in and out from a refrigerator were repeated, properties of Samples 1-5 to 1-7 were hardly varied and they showed sufficient spreadability over a wide termperature range of 10 to 25C.
E~ æ~
-A starting material o~ ~ats and oils (83.6 parts) composed of lard (10 ~) and hardened fish oil ~90 ~, I.V.:
85, m.p.: 31~5C), water (16.1 ~) and emulsifiers [0.3 part (monoglyceride ~0.2 part) and lecithin ~0.1 par~))] were mixed and emulsified according to a standard method.
According to the same manner as in Example 1, the resulting emulsion was subjected to plasticizing treatment at the flow rate of 1,700 kg/hour to obtain margarine to be used for both butter cream and spreading on bread. The temperatures at the inlet and the outlet of the heat exchanger were 43C
and 10C, respectively. The temperature at the outlet of the kneader was 18C. The melting poin~ of the margaine obtained was 31.3C.
The margarine was further subjected to each one of the following treatments and C.V. value and organoleptical ~27~
estimation of charactexistic properties of a sample of the product from each treatment were conducted.
S~lple 2-1: Margarine treated by filling into cartons and holding at 27C for 48 hours (conventional tempering).
Sample 2-2: Margarine treated by pressurizing with a piston in a cylinder at 25C, 10 kg/cm2 G for 5 minutes (pressurizing treatment)~
Sample 2-3: Margarine treated by pressurizing at 27C, lOKg/cm2 G for 5 minutes (pressurizing treatment).
C.V. values of these samples are shown in Table 2.
Table 2 __ Samples A~ter After After 10 min. 15 min. 20 min.
. _ _ __~ .. _ . . .. _ . _ 2-1 17~ 23~ 24S
~-2 181 225 238 2-3 19~ 237 255 .. _ . _ ... . .
As is seen from Table 2, the sample treated by pressurizing treatment according to the present invention shows excellent whipping ability in spite of a very short treating time.
As the result of an organoleptic te'st, all of these samples showed satisfactory characteristic properties.
Particularly, Sample 2-3 showed excellent spreadability over a wide temperature range and melted in the mouth quickly.
Exam~le 3 A starting material of fats and oils (82.7 parts) composed of lard (15 %) and hardened fish oil (85 ~, I.V.:
82, m.p.: 31.7C), water (17.0 parts) and emulsifiers [0.3 part (monoglyceride (0.2 part) and lecithin (0.1 part))]
were mixed and emulsified according to a standard method.
The resulting emulsion was passed through a concentric-tube heat exchanger equipped with surface scraping blades at the flow rate of 48 kg/hour to cool and crystallize the material. The material was passed through a kneader to obtain a sample of margarine (Sample 3-l). Separately, the crystallized material was passed through a Mohono pump to subject pressurizing treatment to obtain another sample of margaringe (Sample 3-2). The temperatures at the inlet and the outlet of the heat exchanger were 50C and 11C, respectively, The tempera~ure at the outlet o~ the kneader was 16C. The pressurizing treatment was carried out under the following conditions: pump inlet temperature: 18C, pressure: 15 kg/cm2 G and retention time in pump: about 2 minutes. The melti~g poink of each of the samples obtained was 31.5C.
C.V. values of the samples are shown in Table 3.
Table 3 .
Samples After After After 10 min. 15 min. 20 min.
The present in~ention relates to a process for producing edible plastic fat products such as margarine, shortenings and the like.
In general, edible plastic fat products (hereinafter sometimes merely referred to as fat products) are produced by subjecting starting fats and oils or starting emulsified materials such as emulsions of fats and oils and other ingredients to a plasticizing treatment such as cooling, crystallizing and kneading and, if necessary, subjecting the resulting plasticized products to a kind of aging or curing treatment, i.e. so-called "tempering"~ Usually, tempering is carried out by filling containers such as cartons or cans with a fat product from a plasticizing treatment and maintaining them at a temperature somewhat lower than the melting point of the product for 1 to 3 days. It is well known that tempering improves the characteristic properties o~ a fat product such as its appearance, e.g. its "texture" and "gloss", its melting properties in the moukh and its spreadability and remarkably increases its whipping ability in comparison with those properties of the product before subjecting the product to tempering. In particular, tempering is necessary ~or the production of a fat product used for butter cream and baked cakes such as butter cakes, cookies, etc. because a good whipping ability is an essential property for such a product.
However, conventional tempering involves such problems that batch-wise operation is required and each operation takes a long time because, as described above, it is carried by filling a container with the plasticized fat product. In addition, when the tempering temperature is too high or the tempering time is .b Vl~Y
~2~ g too lon~, so-called oil-off results, i.e. liquid oil in the Eat product separates out during storage after tempering.
The present inventors have carried out extensive studies for ways of solving these problems of the conven-tional processes for producing fat products. As a result, it has been found that, when a pressurizing treatment is carried out in addition to crystallizing with cooling and kneading of the plasticizing treatment or instead of the kneading after the crystallizing with cooling of the plas~
ticizing treatment, a product having excellent quality can be efficiently obtained wherein the characteristic proper-ties of appearance such as "texture" and "gloss", melting properties in the mouth, spreadability and, Eurther, whipping ability are improved and oil-o~f is prevented.
Such a product can be obtained even without tempering during the production Oe not only a fat product which previously required no tempering but also a product which hitherto re~uired tempering.
~he main object of the present invention is to solve the above problems in conventional tempering to provide a novel process for producing fat products having excellent quality. That is, the main object of the present invention is to provide a novel process for tempering fat products.
.~, .~..%~
According to the present invention, there is pro-vided a process for producin~ edible plastic fat products which comprises crystallizing with cooling a starting material made of fats and/or oils with or without other ingredients and subjecting the resulting product to a pressurizing treatment.
The term "edible plastic fat product" or "fat pro-duct" as used herein means known products such as plastic foods made of fats and oils or plastic materials made of fats and oils used for producing various foods containing crystal-lized fats and oils which are obtained by subjecting starting materials made of fats and oils with or without other ingred-ients to plasticizing treatments, and include margarine, short-enings, lard, edible refined processed fats and oils, etc.
In a preferred embodiment, the present invention is directed to a process for aging an unaerated edible plastic fat product which comprises subjecting a fat product which h~s already been processed to its desired degree of crystallization to a pressuriziny treatment without substantial mechanical agitation of the product and without substantial change of degree o~ crystallization of the product at a temperature of 10 to 45C and a pressure of 5 kg/cm2G or more, provided that the temperature is 4 to 19C
below the melting point of the product.
In the process of the present invention, the nature of the starting materials made of fats and oils with or with-out other ingredients is not specifically limited and various fats and oils and other ingredients commonly used for these kinds of fat products can be used. The amount and proportion thereof can be suitably chosen according to the particular desired product.
~ 3 -~7~
For example, fats and oils used as the starting materials, may be animal fats and oils such as fish oils, whale oil, lard and tallow; vegetable fats and oils such as soybean oil, cottonseed oil, corn oil, rice oil, rapeseed oil, palm oil, palm kernel oil, safflower oil, sunflower oil, kokum butter, Borneo tallow, shea butter and sal fat; and derivatives of these fats and oils such as hydrogenated, transesterified, enzymatic treated or fractionated derivatives thereof. These - 3~ -~2~
fats and oils can be used alone or in co~bination. When two or more fats and oils are used, the proportions thereof may be suitably chosen according to the particular properties desired such as the melting point of the desired product.
Examples of other ingredients include various emulsifiers such as lecithin, mon~glycerides, diglycerides, polyglycerides, sorbitol fatty acid esters, propylene glycol fatty acid esters and sugar fatty acid esters and further include, in the case of margarine, water, fermented milk, salt, various sweetening agents, flavors, seasonings, colorants, vitamins, antioxidants, preservatives, stabilizers, etc. Usually, in the case of margarine, an aqueous material such as water or fermented milk can be used in an amount of up to about 50% by weight and an emulsifier can be adcled in an amount of up to about 10~ by weight basec~ on the total weight of the product and, in the case of a shortenincJ, an emulsifier can be optionally added in an amount of up to abouk 10~ by weight based on the total weicJht o~ the product.
In the process of the present invention, the desired edible plastic fat product is produced by admixing and, if necessary, emulsifying the above various fats and oils with or without other ingredients by a conventional technique and, either (1) crystallizing with cooling and, immediately after the crystallizing step, subjecting the resulting material to a pressurizing treatment, or (2) crystallizing with cooling, kneading and, during or after the kneading step, subjecting the material to a pressurizing treatment.
7~
Crystallization with cooling can be carried out by using various apparatus and conditions commonly employed in the production of this kind of product. For example, the fats and oils with or without other inyredients admixed therein and, if necessary, emulsified according to a conventional technique are passed through a concentric-tube heat exchanger equipped with surface scraping blades (e.g. a Votator*, Kombinator*, Perfector*, Onrator*, etc. Unit A). Kneading can be also carried out by using various apparatuses and conditions commonly employed. For example, after crystall zing with cooling, the resulting material is passed through a kneader (e.g. a Votator*, Kombinator*, Perfector*, etc. Unit B). Conditions for crystallization with cooling and kneading are suitably chosen according to the varieties and properties o the starting materials and the properties of the desired product.
Incidentally, as is clear Erom the above description, kneading .is not necessarily re~uired in the process of the present invention because the same eEfect can be obtained during the pressurizing treatment.
The pressurizing treatment in the process o the present invention is carried out by maintaining the product at a suitable temperature and pressure or a suitable period of time either immediately after the crystallizing step or during or after the kneading step. If the pressure applied is higher, the effect on the improvement of the characteristic properties of appearance, the melting properties in the mouth and the spreadability as well as on the increase of the whipping ability are developed within a shorter period of time. The period to be required for the pressurizing * Trademark 5 treatment varies according to the pressure and the temperature employed. However~ when the treatment is carried out at a deEined temperature and pressure, the effect obtained by the treatment firstly increases with the elapse of time and, after the elapse oE a certain period of time, the characteristic properties of the product are no longer improved. In practice, it is preEerable to choose -the pressure and period so that the treatment can be carried out in an on-line operation. As described abo~e, when the pressure applied is higher, the effect o~ the treatment is obtained within a shorter period of time. In practice, the upper limit o~ the pressure applied is that which is ~easible ~or a particular apparatus to be employed. Thus, in general, although the conditions of the pressurizin~ treatment can be varied depending upon the starting material used and the desired product, it is preEerable to carry out the treatment at a temperatuxe o~ 10 to ~5C and a pressure of 5 k~/cm G or more ~rorn the practical viewpoint. The con-ditions oE the pressurizing treatment itselE are not limited.
~lowever, it i'3 preEerable to provide a pressurizing æone con-trolled to the above temperature ancl pressure conditions justbehind a heat exchanger or a kneader so that the resulting material is immediately pressurized in a continuous operation.
The pressurizing means used for this purpose may be, for ex-ample, a temperature controllable Mohono* pump, screw pump, pressurized extruder such as a twin screw extruder or the like.
The Eat product thus produced is packed into containers and wrapped up according to the known methods to provide the end product.
Thus, although the precise reason is not clear, the * Trademark 6 characteris-tic properties of appearance such as "tex~ure" and "gloss", the meltiny properties in the mouth and the spreadability of the resulting fat product are significantly improved and the whipping ability thereof is also increased by effecting a pressurizing treatment according to the present invention to provide a ~at product of excellent quality. In addition, according to the present invention, the product thus obtained can be ~sed over a temperature range significantly wider than that of the product obtained by a conventional process and therefore, even if the product is repeatedly taken into and out of a refrigerator, the quality and properties thereof hardly vary. Further, even in the case of a product which hitherto required tempering, the conventional batch~wise tempering operation which takes a long time can be replaced by a continuous operation which takes only a short time. Further-mor~, it is possible to control the temperature precisely and therefore oil-off can be prevented as much as possible.
The ollowing Examples further illustrate the present invention in detail but are not to be construed to limit th~
scope thereoE. In the Examples, all "parts" are by weight unless otherwise stated. The whipping ability test was carried out ~y adjusting each of the resulting fat products and a syrup to 20C, admixing 40 g of the syrup with 100 g of the fat product, stirring the resulting mixture in a ~ertical mixer equipped with a HCBART* mixer (~lobart Corporation, U.S.A., Model N-501 and measuring the specific volume of the mixture after stirring for 10, 15 and 20 minutes. The whipping ability (hereinafter referred to as the COV~) is expressed as 100 times the value of the air vol~me (ml) incorp~rated into 1 g of the fat product. A product having * Trade Mark - 7 -.~
sufficient whipping ability shows 200 or more of C.V. valueafter 20 minutes in this test. The characteristic properties of appearance, the melting properties in the mouth, the spreadability, etc. were organoloptically estimated.
Examele 1 A starting material of fats and oils (B2.9 parts) composed of lard (1~ %J, hardened cottonseed oil ~10 %, iodine value (I.V.): 77, m.p.: 31C) and hardened fish oil (80 ~, I.V.: 82, m.p.: 30C), water (16.8 parts) and emulsifiers [0.3 part (monoglyceride (0.2 part) and lecithin (0.1 part))] were mixed and emulsified according to a standard method. The resulting emulsion was passed through a concentric-tube heat exchanger equipped with surface scraping blades at the 1Ow rate of 50 kg/hour to cool and crystallize the material. The material was further passed through a kneader to e~fect plasticizing treatment to obtain margarine to be used for both butter cream and spreading on bread. The tempreature~ at the inlet and the outlet of the heat exchanger were 50C and 12C, respectively. The tempetature at the outlet o~ the kneader was 19C. The melting point of the margarine thus obtained was 31Co The margarine was further subjected to each one of the following treatments and C.V. value and organoleptical estimation of characteristic properties of a sample of the product from each treatment were conducted.
Sample 1-1: Margarine without any treatment.
Sample 1~2: Margarine treated by filling in cartons and holding at 25C for 30 hours (conventional tempering).
Sample 1-3: Margarine treated by pressurizing with a piston in a cylinder at 25C, 3 kg/cm2 G for 25 hours (pressurizing treatment).
Sample 1-4: Margarine treted by pressurizing at 20C, 5 kg/cm G for 10 hours according to the same manner as in Sample 1-3 tpressurizing treatment).
Sample 1-5: Margarine treated by pressurizing at 20C, 10 kg/cm G for 10 hours according to the same manner as in S~mple 1-3 ~pressurizing treatment).
Sample 1-6: Margarine treated by pressurizing at 25C, 10 kg/cm2 G for 5 minutes (pressurizing treatment).
Sample 1-7: Margarine treated by pressurizing at 25C, 20 kg/cm G for 3 minutes (pressuri~ing treatment).
C.V. values of these samples are shown in Table 1.
Table 1 Samples After After After 10 min. 15 mln. 20 min.
1~3 160 187 217 1-~ 145 170 208 _ _ ~ ., _ . ....... , .. , _ As is seen from Table 1, the sampl~ treated by pressurizing treatment even for a short period of time according to the present invention has excellent whipping ability comparable to that of the sample treated only by conventional tempering (1-2). Particularly, th~ sample ~75~
treated at a higher pressure (1-5 to 1-7) shows excellent whipping ability in spite of the very short treating time.
As the result of an organoleptic test, it was found that the samples except Sample 1-1 satisfied ail the characteristic properties. Particularly, characteristic properties in appearance, melting properties in the mouth and spreadability of Samples 1-5 to 1-7 were extremely superior to those of Sample 1-2 treated by a conventional tempering. Further, even taking in and out from a refrigerator were repeated, properties of Samples 1-5 to 1-7 were hardly varied and they showed sufficient spreadability over a wide termperature range of 10 to 25C.
E~ æ~
-A starting material o~ ~ats and oils (83.6 parts) composed of lard (10 ~) and hardened fish oil ~90 ~, I.V.:
85, m.p.: 31~5C), water (16.1 ~) and emulsifiers [0.3 part (monoglyceride ~0.2 part) and lecithin ~0.1 par~))] were mixed and emulsified according to a standard method.
According to the same manner as in Example 1, the resulting emulsion was subjected to plasticizing treatment at the flow rate of 1,700 kg/hour to obtain margarine to be used for both butter cream and spreading on bread. The temperatures at the inlet and the outlet of the heat exchanger were 43C
and 10C, respectively. The temperature at the outlet of the kneader was 18C. The melting poin~ of the margaine obtained was 31.3C.
The margarine was further subjected to each one of the following treatments and C.V. value and organoleptical ~27~
estimation of charactexistic properties of a sample of the product from each treatment were conducted.
S~lple 2-1: Margarine treated by filling into cartons and holding at 27C for 48 hours (conventional tempering).
Sample 2-2: Margarine treated by pressurizing with a piston in a cylinder at 25C, 10 kg/cm2 G for 5 minutes (pressurizing treatment)~
Sample 2-3: Margarine treated by pressurizing at 27C, lOKg/cm2 G for 5 minutes (pressurizing treatment).
C.V. values of these samples are shown in Table 2.
Table 2 __ Samples A~ter After After 10 min. 15 min. 20 min.
. _ _ __~ .. _ . . .. _ . _ 2-1 17~ 23~ 24S
~-2 181 225 238 2-3 19~ 237 255 .. _ . _ ... . .
As is seen from Table 2, the sample treated by pressurizing treatment according to the present invention shows excellent whipping ability in spite of a very short treating time.
As the result of an organoleptic te'st, all of these samples showed satisfactory characteristic properties.
Particularly, Sample 2-3 showed excellent spreadability over a wide temperature range and melted in the mouth quickly.
Exam~le 3 A starting material of fats and oils (82.7 parts) composed of lard (15 %) and hardened fish oil (85 ~, I.V.:
82, m.p.: 31.7C), water (17.0 parts) and emulsifiers [0.3 part (monoglyceride (0.2 part) and lecithin (0.1 part))]
were mixed and emulsified according to a standard method.
The resulting emulsion was passed through a concentric-tube heat exchanger equipped with surface scraping blades at the flow rate of 48 kg/hour to cool and crystallize the material. The material was passed through a kneader to obtain a sample of margarine (Sample 3-l). Separately, the crystallized material was passed through a Mohono pump to subject pressurizing treatment to obtain another sample of margaringe (Sample 3-2). The temperatures at the inlet and the outlet of the heat exchanger were 50C and 11C, respectively, The tempera~ure at the outlet o~ the kneader was 16C. The pressurizing treatment was carried out under the following conditions: pump inlet temperature: 18C, pressure: 15 kg/cm2 G and retention time in pump: about 2 minutes. The melti~g poink of each of the samples obtained was 31.5C.
C.V. values of the samples are shown in Table 3.
Table 3 .
Samples After After After 10 min. 15 min. 20 min.
3~2 213 250 260 As is seen from Table 3, whipping ability of the sample subjected to pressurizing trea~ment is significantly increased. Further, in an organoleptic test, this latter ~27~
sample showed excellent spreadability over a wide temperature range and melted in the mouth very quickly.
Example 4 A starting material of fats and oils (99.8 partsJ
composed of hardened corn oil (50 %, I.V.: 70, m.p.: 35C~
and hardened fish oil (50 %, I.V.: 71, m.p.: 36C) and emulsifiers 10.2 part (monoglyceride (0.1 part) and lecithin (0.1 part))] were mixed and passed through a concentric-tube heat exchanger equipped with surface scraping blades at the flow rate of 55 kg/hour. The resulting product was filled into containers and subjected to tempering according to a conventional method to obtain a shortening sample ~Sample 4~1). Separately, after crystallization, the material was æubjected to pressurizing treatment by passing through a Mohono p~np to obtain another shortening sample (Sample 4-2). The temperatures at the inlet and the outlet of the heat exchanger were 55C and 14C, respectively. The pressurizing treatment was carried out under the following conditions: pump inlet temperature: 15C, pressure: 20kg/cm G and retention time in pump: about 2 minutes. The melting point of each of the samples was 34C.
C.V. values of the samples are shown in Table 4.
Table 4 .
., _, ., _ _ _ . ., .
Samples After After After 10 min. 15 min. 20 min.
. . . . _ .
~2~
As is seen from Table 4, the sample subjected to pressurizing treatment shows excellent whipping ability even without tempering.
Further, as the result of an organoleptic test, both samples showed satisfactory characteristic properties.
Particularly, the sample treated by pressurizing treatment showed exc~llent spreadability.
The samples of Examples 1 to 4 were stored at room temperature for 14 days. After storage, occurance of oil-off of each sample was observed. As the r~sult, no oil-off was observed in the sample subjected to pressurized treatment.
sample showed excellent spreadability over a wide temperature range and melted in the mouth very quickly.
Example 4 A starting material of fats and oils (99.8 partsJ
composed of hardened corn oil (50 %, I.V.: 70, m.p.: 35C~
and hardened fish oil (50 %, I.V.: 71, m.p.: 36C) and emulsifiers 10.2 part (monoglyceride (0.1 part) and lecithin (0.1 part))] were mixed and passed through a concentric-tube heat exchanger equipped with surface scraping blades at the flow rate of 55 kg/hour. The resulting product was filled into containers and subjected to tempering according to a conventional method to obtain a shortening sample ~Sample 4~1). Separately, after crystallization, the material was æubjected to pressurizing treatment by passing through a Mohono p~np to obtain another shortening sample (Sample 4-2). The temperatures at the inlet and the outlet of the heat exchanger were 55C and 14C, respectively. The pressurizing treatment was carried out under the following conditions: pump inlet temperature: 15C, pressure: 20kg/cm G and retention time in pump: about 2 minutes. The melting point of each of the samples was 34C.
C.V. values of the samples are shown in Table 4.
Table 4 .
., _, ., _ _ _ . ., .
Samples After After After 10 min. 15 min. 20 min.
. . . . _ .
~2~
As is seen from Table 4, the sample subjected to pressurizing treatment shows excellent whipping ability even without tempering.
Further, as the result of an organoleptic test, both samples showed satisfactory characteristic properties.
Particularly, the sample treated by pressurizing treatment showed exc~llent spreadability.
The samples of Examples 1 to 4 were stored at room temperature for 14 days. After storage, occurance of oil-off of each sample was observed. As the r~sult, no oil-off was observed in the sample subjected to pressurized treatment.
Claims (7)
1. A process for aging an unaerated edible plastic fat product which comprises subjecting a fat product which has already been processed to its desired degree of crystallization to a pressurizing treatment without substantial mechanical agitation of the product and without substantial change of degree of crystallization of the product at a temperature of 10 to 45°C and a pressure of 5 kg/cm2 C or more, provided that the temperature is 4 to 19°C
below the melting point of the product.
below the melting point of the product.
2. A process according to claim 1, wherein the pressurizing treatment is carried out with a pump capable of generating a high pressure.
3. A process according to claim 1, wherein the pressurizing treatment is carried out in a cylinder with a piston.
4. A process according to claim 1, wherein the pressurizing treatment is carried out by a continuous operation.
5. A process according to claim 1, wherein the pressurizing treatment is carried out by a batch-wise operation.
6. A process according to claim 1, wherein the product is a margarine.
7. A process of claim 1, wherein the product is a shortening which is unaerated.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58214642A JPS60105453A (en) | 1983-11-14 | 1983-11-14 | Preparation of product of edible plastic fats and oils |
| JP214642/1983 | 1983-11-14 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1275849C true CA1275849C (en) | 1990-11-06 |
Family
ID=16659128
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000467665A Expired - Fee Related CA1275849C (en) | 1983-11-14 | 1984-11-13 | Process for producing edible plastic fat products |
Country Status (6)
| Country | Link |
|---|---|
| US (1) | US4948618A (en) |
| EP (1) | EP0142168B2 (en) |
| JP (1) | JPS60105453A (en) |
| CA (1) | CA1275849C (en) |
| DE (1) | DE3470828D1 (en) |
| DK (1) | DK164434C (en) |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SE456393B (en) * | 1984-12-06 | 1988-10-03 | Arla Ekonomisk Foerening | PROCEDURE FOR PREPARING MARGARINE WITH HIGH-MILK FAT |
| SE456473B (en) * | 1984-12-06 | 1988-10-10 | Arla Ekonomisk Foerening | PROCEDURE FOR PREPARING A LAYER CALORARY MARGIN |
| JPH01252246A (en) * | 1988-03-31 | 1989-10-06 | Kanegafuchi Chem Ind Co Ltd | Beatable oil and fat composition |
| US5407695A (en) * | 1989-09-20 | 1995-04-18 | Nabisco, Inc. | Low-palmitic, reduced-trans margarines and shortenings |
| US5209879A (en) * | 1990-04-06 | 1993-05-11 | Redding Bruce K | Method for inducing transformations in waxes |
| US5436021A (en) * | 1992-12-31 | 1995-07-25 | Van Den Bergh Co., Division Of Conopco, Inc. | Pumpable oleaginous compositions |
| HUP9800038A3 (en) * | 1997-01-22 | 1999-12-28 | Unilever Nv | Cooking fat and method of making |
| JP3829546B2 (en) * | 1998-09-22 | 2006-10-04 | 株式会社カネカ | Method for producing oil and fat composition |
| JP4161517B2 (en) * | 2000-06-09 | 2008-10-08 | 株式会社カネカ | Confectionery water-in-oil emulsified oil and fat composition and production method thereof |
| CN100349522C (en) | 2002-05-20 | 2007-11-21 | 格丝·帕帕塞纳索波罗斯 | Micro-molecular hyper-saturation of conventional cooking oils for high altitude and confined space applications |
| US7261913B2 (en) * | 2003-07-07 | 2007-08-28 | Dreyer's Ice Cream, Inc. | Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures |
| US7655265B2 (en) * | 2003-07-07 | 2010-02-02 | Nestec S.A. | Process control scheme for cooling and heating compressible compounds |
| US20110104356A1 (en) * | 2009-10-30 | 2011-05-05 | Kraft Foods Global Brands Llc | Nut cluster binder and method of manufacture |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB590935A (en) * | 1945-04-26 | 1947-07-31 | Lever Brothers&Unilever Ltd | Improvements in or relating to the packing of plastic materials |
| US2101496A (en) * | 1934-10-02 | 1937-12-07 | Lever Brothers Ltd | Method of finishing shortening |
| US2100866A (en) * | 1935-03-27 | 1937-11-30 | Howard A Morris | Manufacture of oleomargarine |
| US2101501A (en) * | 1935-07-23 | 1937-12-07 | Lever Brothers Ltd | Process for finishing fats |
| US2174364A (en) * | 1937-05-05 | 1939-09-26 | Lever Brothers Ltd | Method of finishing shortening |
| US2298903A (en) * | 1940-10-21 | 1942-10-13 | Betty A Schaub | Apparatus and method for making chilled products |
| US2666400A (en) * | 1949-05-25 | 1954-01-19 | Clarence W Vogt | Production of plastic masses |
| US2997396A (en) * | 1953-09-25 | 1961-08-22 | Gerald C North | Method of making oleomargarine |
| FR1135770A (en) * | 1954-06-16 | 1957-05-03 | Unilever Nv | Improvements to a shortening preparation process |
| DE1492956C3 (en) * | 1965-05-19 | 1974-08-29 | Unilever N.V., Rotterdam (Niederlande) | Process for making margarine |
| US3637402A (en) * | 1969-02-11 | 1972-01-25 | Hunt Wesson Foods Inc | Process of making aerated shortening |
| US3985911A (en) * | 1971-12-10 | 1976-10-12 | Scm Corporation | Pastry shortening |
-
1983
- 1983-11-14 JP JP58214642A patent/JPS60105453A/en active Granted
-
1984
- 1984-11-09 DK DK536084A patent/DK164434C/en not_active IP Right Cessation
- 1984-11-13 CA CA000467665A patent/CA1275849C/en not_active Expired - Fee Related
- 1984-11-14 DE DE8484113749T patent/DE3470828D1/en not_active Expired
- 1984-11-14 EP EP84113749A patent/EP0142168B2/en not_active Expired
-
1989
- 1989-09-06 US US07/403,782 patent/US4948618A/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| DK536084A (en) | 1985-05-15 |
| DK536084D0 (en) | 1984-11-09 |
| EP0142168A3 (en) | 1985-12-04 |
| EP0142168B2 (en) | 1992-04-01 |
| DK164434B (en) | 1992-06-29 |
| DK164434C (en) | 1992-11-09 |
| EP0142168A2 (en) | 1985-05-22 |
| DE3470828D1 (en) | 1988-06-09 |
| EP0142168B1 (en) | 1988-05-04 |
| US4948618A (en) | 1990-08-14 |
| JPS60105453A (en) | 1985-06-10 |
| JPH0157935B2 (en) | 1989-12-08 |
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